Fig tart wit Pistachio Crumble and Frangipane

And yes, I finally managed to make a recipe from Masterchef Australia !!! Cooked by none other than Gary Mehigan !!! 

It's a four element dish and every step is really easy :)

And heres the recipe :

Ingredients :-
For the sweet shortcut pastry, you need :

1. 120 gm butter, chopped 
2. 30 gm icing sugar
3. pinch salt
4. 240 gm plain flour
5. 1 egg + 1 egg yolk

For the pistachio crumble you need :

1. 1/3rd cup slivered pistachios
2. 40 gm castor sugar
3. 40 gm plain flour
4. 30 gm chilled butter, chopped

For the pistachio paste you need :

1. 250 gm pistachio paste
2. 125 gm castor sugar
3. 2-3 tsp glucose syrup (if you do not have this, you can also use honey)

For the frangipane filling you need :

1. 120 gm butter, softened
2. 120 gm castor sugar
3. 2 eggs + 1 egg yolk
4. finely grated zest of 1 lemon
5. 120 gm ground almonds
6. 40 gm plain flour
7. 2 tbsp pistachio paste
8. 6 (or more) fresh figs, cut into wedges
9. 1/2 cup honey, warmed, to glaze

METHOD :

1. Preheat the oven to 160 C
2. For pastry, place butter + sugar + salt in a food processor and process until creamy. Add flour and process until coarse breadcrumbs. Add egg and egg yolk and process for  10 secs or until the dough comes together to form a ball.
3. Tip pastry onto a lightly floured surface and bring together with hands. Flatten gently and wrap in a plastic sheet. Refrigerate for 20 mins to rest.
4. Roll rested dough to 3mm thick and wrap loosely around a rolling pin. Gently roll over a tart tin and press pastry into the tin. FIll in any cracks with excess dough. Refrigerate for 30 mins.
5. Place a sheet of baking paper into the chilled pastry and half fill it up with baking beads or rice and bake for 15mins until edges are light golden. Remove weights and baking paper and bake for 5-10 mins or until base is dry. Set aside.

For the pistachio crumble :

1. For pistachio crumble, place pistachios in the chopper and process to a meal. Add sugar + flour and process to combine. Transfer to a bowl. Rub in butter with your fingers leavin some small lumps of butter.
2. Line a baking tray with baking paper, tip crumble over tray. Bake for 5-7 mins or until it turns golden. Set aside to cool.

For the pistachio paste, process all the ingredients together until smooth and creamy. You can add little water if you want.

For the frangipane filling :

1. Whisk butter + sugar in an electric mixer until creamy. With the motor running add the eggs and egg, one at a time, continuing to mix after each addition. Add lemon zest, almond powder, flour, pistachio paste and whisk until well combined.
2. Spoon almond mixture into the tart shell. Gently press in fig wedges. Bake for 30mins or until golden.
3. Remove tart from oven, brush with warm honey and leave to cool. Sprinkle the crumb generously over the tart.
4. You can serve this with vanilla ice cream or whipped cream.

Happy Eating :)